Blackberry Lemon Roll Cake
2. Cool the Cake:
While the cake is baking, dust a clean dish towel with confectioners’ sugar.
Once the cake is done, loosen the sides from the pan and turn it over onto the prepared towel. Peel off the parchment paper.
Starting with one short end, roll up the cake and towel together, seam side down. Let it cool completely on a wire rack for about 2 hours.
3. Prepare the Filling and Frosting:
In a medium saucepan, combine the blackberries and ¼ cup sugar. Cook over medium-low heat until the berries break down and juices run, about 10 minutes. Remove from heat and transfer to a bowl to cool completely.
In the bowl of a stand mixer, whisk the heavy cream, confectioners’ sugar, and lemon extract on low speed. Increase to medium-high and whisk until soft peaks form.
Fold half of the blackberry compote into the whipped cream.
